Preheat oven to 425°F. Combine sweet potato, bell pepper, shallot, serrano pepper, cumin seeds, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until sweet potato is tender and peppers are charred, 20 to 22 minutes. Roughly chop roasted serrano, transfer to small bowl, and set aside. (4-serving meal: use 2 tbsp olive oil)

Meanwhile, combine rice and black beans in medium bowl and microwave for 1 minute. Stir in cilantro and just 1 tsp lime juice and season to taste with salt and pepper. Cover to keep warm. (4-serving meal: use 2 tsp lime juice) (TIP: If you don’t have a microwave, combine rice, beans, and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

Add yogurt, just 1 tsp lime juice, 1 tsp olive oil, and ¼ tsp salt to bowl with serrano and stir to combine. (4-serving meal: use 2 tsp lime juice, 2 tsp olive oil, ½ tsp salt)

Divide rice and beans between bowls. Top ranchero bowls with cumin roasted vegetables. Serve with lime wedges and serrano yogurt. Dig in!